Showing retention factors for Tetramethylscutellarein in Tangerine, pure juice with the process pasteurized Food Processing
Yield factor value: 1.0 (Orange, pure juice, pasteurized, USDA_2010_SR23)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.94 | 0.94 | 0.94 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Sentandreu E., Navarro J.L., Sendra J.M. (2007) Effect of technological processes and storage on flavonoids content and total, cumulative fast-kinetics and cumulative slow-kinetics antiradical activities of citrus juices. European Food Research and Technology 225:905-912
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.94 | Clemenules (Citrus clementina Hort. ex Tan.) | Tangerine, pure juice, pasteurized, 85°C, 10 s | 0.01 | 0.01 | mg/100 ml |